You may have heard of rainbow in a cup? If not it’s rainbow colored jello layered in a cup.

This salad is like rainbow in a cup only better. And healthier. And it’s so good you want to eat it in a bowl not a cup.

The only problem with this rainbow salad is that it’s missing blue (and indigo if we are going to get technical). I just couldn’t think of anything blue to put in it except blueberries and that wouldn’t be acceptable. Nothing against blueberries. I just don’t see them going well with cumin or mustard. So pretend the black beans are really blue beans and you can have a full on rainbow inspired salad.

It’s a perfect salad to bring along to that Memorial Weekend BBQ this weekend.

Rainbow in a Cup Bowl Salad

Salad Ingredients

• 2 Cups Tomatoes – Chopped
• 1 Orange Bell Pepper – Chopped
• 1 Yellow Bell Pepper – Chopped
• 1/4 Cup Purple Onion – Diced
• 1/4 Cup Cilantro – Chopped
• 2 Cups Black Beans – (I cook my own) Rinsed and Drained
• 1 Cup Jicama* – Chopped
• 2 Cloves of Garlic – Finely Chopped

Dressing

• 1/4 Cup Rice Vinegar
• 2 Tbs Olive Oil
• 1/2 Tsp Dry Mustard
• 1/4 Tsp Cumin
  1/2 Tsp Sea Salt (or to taste)

If you want to add some “gold” to the end top of this rainbow salad toss in some chopped avocado. Yum.

Hugs and High Fives,
Jenn

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The post Rainbow in a Cup appeared first on Girl Heroes.

I love Trader Joe’s.  LOVE it.  I love it so much that I have been seen waiting outside 15 minutes before they open their doors with the other crazies.  I’ve also said many times that I couldn’t live in a town where there wasn’t a Trader Joe’s.  That’s not spoiled, that’s being realistic.  However, believe it or not,  there is one thing about Trader Joe’s that I don’t like and it’s not even the small aisles. Occasionally, they discontinue an item I love without personally consulting me.  Oh the horror.  A few years ago they discontinued their fresh chimichurri sauce.   I have been lamenting ever since.  Thankfully, I scribbled the ingredient list down on a post it and tried to recreate the sauce.  (I mentioned it a few months ago after Brent and I went out on a date to a little Argentinian restaurant.)   The sauce goes really well with grilled chicken or fish.  (Or bread but anything goes well with bread.)  It also goes well with lentils. I’ve put the lentil salad on top of a green salad as a salad dressing.  Make sense?  Probably not.  Oh well.  I like it better by itself anyway.

Chimichurri Lentils
1 Cup of Fresh Parsley (finely chopped)
1/4 Cup of Fresh Cilantro (finely chopped)
6 Garlic Cloves (minced)
1/2 Small Red Onion (finely chopped)
1/2 Cup of Red Wine Vinegar
1/2 Cup of Olive Oil
1/2 Tbs Lemon Juice
4 LargishTomatoes (Chopped into bigger chunks)
4 Cups of Cooked Lentils*
Salt and Pepper (to taste)

Stir the parsley, cilantro, garlic, onion, vinegar, olive oil, and lemon juice together in a small bowl.  After the sauce is thoroughly mixed add the tomatoes and lentils.  I’v noticed the parsley turns brown after a day.  Anyone have any advice to keep it green?

* I typically soak my lentils in water with a bit of lemon juice overnight before cooking.  To over simplify, this makes them more digestible.  

Hugs and High Fives,
Jenn

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The post Summer Salad Series: Chimichurri Lentils appeared first on Girl Heroes.